DE1692485B2 - METHOD OF MANUFACTURING AND PACKAGING OF MEAT FEED FOR PETS - Google Patents

Description

6. The method according to any one of claims 1 to 5. 40 canned filling noticeably coherent thereby characterized by the fact that the meat temperature falls, it has hitherto been customary to take the meat before it is served Press together to cook below about -1.1 C in cans.

will hold. From the Belgian patent specification 656 960 is a

7. The method according to claim I. thereby known method for the production of dog food, shows that the container with the chunks of meat 45 finely chopped up with the horse meat, with bones about 90 minutes to a temperature of 118 bis and various other ingredients mixed 121 C is heated. and dried by applying heat. A

8. The method according to claim 3. characterized meat product in chunk form is recorded in this, that the meat temperature is not maintained during and after driving.

the addition of the water-binding agent under ctva 50. In French patent specification 701 052, a

- 0.6 C. described another method in which meat is

9. The method according to any one of claims 3 or 8, next cooked, then finely chopped and put together characterized in that as a water binder with the cooking broth and various binders Wheat flour is used. is filled in cans. Even with this procedure

10. The method according to any one of claims I to 9. 55 lumps of meat are not obtained.

characterized in that the crushed object of the invention is. a method for

Pieces of meat are no larger than about 6.35 mm. Production of meat feed in chunks

11. The method according to any one of claims I to give, in which from different types of meat

10. characterized in that the pieces of meat can be gone and the chunks of meat pressed together with a pressure of 3.5 to 7 kp'civr of essentially uniform consistency will. visibly amount, appearance. Composition and

12. The method according to any one of claims 4 to palatability can be obtained without that

11, characterized in that meat is cooked as a lubricant before the lumps of meat are packaged Sodium carboxymethylzcllulo.se and must be used as a means.

wheat flour used against pasting together 65 According to the invention, this task is performed in the

vverden. driving of the type mentioned above solved by

13. The method according to any one of claims 1 to that the meat is comminuted in the frozen state, the : - characterized in that the meat chopped up at a temperature of about - 2.2 C does not exceed-

3 ⁽ 4th

increasing lleischtempeiaUir / u meatballs / u- I given a silent grinder, the hole of which was planed.

_s ..r.micngeprcßi will. this with a sliding center! scr- holes son (> mm is provided. I m the Bmuuiiü-

ini ^ hi be there ;. Keep the product in a container by coagulating the water-soluble

Hi.i after closing the container on cooking protein in the Kiulprodukt / u \ erbessern. the. cil-

Ie. peralur of the lollipop up to the inner bin size of the preferably wider du art Zerkiei ^ '- i ,.

^ ₁ ,: - the lump of meat is heated. of the meat obtained in a meat grinder nut one

\,!. h the process of Irfmdimg meat perforated plate, which with holes son 3 now versc.icii

K-eken '- ^ " essentially the same appearance. Is. Reduced. It is true that ready * by /erkler'.ei η

_t L -; .- i.er size and the same taste that of the meat to a particle size son (ι mm or

\ - ι ;, M-paint and elevated temperatures, there were more satisfactory results with regard to the

«...: u! A1 keep your urine. Bonding properties are achieved, but grow

: τ sequence of one / one \ experience cutting is in better binding properties with less coarse

, L: drawing shown schematically. Products. how they z. B. by crushing nut

: ■ the production of the meat! utters the perforated plates, the openings \ on 3 mm or smaller

} ■;.; .i. / tmäehst according to the desired quality and 15 have to be received.

S ^.: e.ckhaftigkeit sorted and the composition By chopping the meat increases: iiperauu

ei,: L-ischcs fixed. The .'u processed meat by about 5.5 to 1 1 C. ο that depending on the initial

v.; v '.'IHCn. to reduce the fat content and reduce the temperature of the ile lleiscnv oll'en / ligethrien I

_f ; _: . .; to separate the fat in the end product, the minced meat is a lempcrauir son _c i_; : '.- [ the selection of a fish component- 2υ - 17.N to - 9.4 or - 6.7 C hai. After MoghJ ^ .eii

te::. ■: · the product to be manufactured is the manufacturer should maintain the meat temperature during the cladding

ever. '. ■■ p.iclit tied to sharp boundaries. Do not rise above about -6.7 C.

\ e; ..,!, e. which focus on the palatability and after chopping the meat / una ^ isi

ran. ..! hung up, the following ^ was promoted to a mixer, in which it was with low

te;, ·! ■■ - ■ of the individual types of meat a's favorable with 25 quantities of sodium or some other suitable

IcIr. "" Color means and with white / enmeh! or one.

,. , ι -.! · is another "suitable delisdratisation agent"

^hl ·, j Π κ Vs reaching lanac. z. B. 5 minutes, is mixed to

"■ =" ,. λ, "a uniform mixture of the different meat

: ' ^lin ,' ^P _h f.:,· ,; VP! "Τ; 30 types and the added components / u received.

^{1 ,: lckcnabla} " ^L ή i ' ^S - The Mcime of the sodium nitrite, which when mixing / u-

\ ' ^{Jl /} ,' ^ ₁ BcfÜKl svh-d. can be about 0.009 to u.OI 'of the meat

■ ippu h ' ^S ti weight make up while the ^{amount of wheat flour}

; - '" ^lgc · · ■; · \;.;,! ^s , or the mence of another dehsdratisation

lingewe.de. Mil /. 0 to ^ _ - meat weights are soli.

g.bruhte hmgcwc.de η h

Calving bs. 10 _hun ^ _{nch und e} , _{ncs Dchvdl} , _Ul s, erungsm, ttels ab-

^Malidoln ° ^bls- 'can be seen. But it was found that the

Before this, the meat should be at least 15 "", the addition of a dehydrating agent, especially careful.

Runipi pieces. Contain baking waste and Gtirael, as 40 is part. because of the dehydration device

these three types of fish produce considerable amounts of water. Juice of the meat is absorbed and thereby the shaping

:, contain soluble protein or striped protein. of the meat in lumps in the next meal

This makes it easier for the end product to have good binding properties. When a dehydration

th. as will be described later. is not added to the mixture, it is necessary

If the meat feed is not made from beef, but rather the temperature of the meat during the

to monitor the mixture from poultry according to the inventive mixture more closely and the mixed

drive hercesteUt. Then the final preparation of the meat is to be kept at a lower temperature.

individual meatsorlen advantageous: when it would otherwise be necessary, since the moist

-n · mn ^{keit tends to thaw in} meat and meat

Huhnerteilc whole. ^ O _makes up 100 _matschi ". _{when the} temperature reaches the freezer

/ explained giblets of chickens ... 0 to 2? _kt ^ _water comes near. When a dehydration

_Body pieces of the turkey 0 to 2i sicrungsm ittel is added, the shaping can

Since this poultry meat is partly broken out of the fri <= -: lumps at higher temperatures.

There is muscle meat that has a high percentage of run out because of the water or the moisture

Protein, is that from these types of meat is absorbed in the meat and not of the firmness dci

The end product presented is firmly bound, as explained below, fish mix can have an effect.

Cvίrci "The temperature of the meat mixture rises during

Of course, it can continue after the inventive mixing and is after the mixing

Meat feed can also be produced according to the method. between --5.6 and -0.6 C. There is another

that of meat other than beef or poultry 60 temperature rise in the following shaping of the

consists. Meat occurs, it is very desirable that the meat

The types of meat that are used to process the temperature below about -i.FC to reverberate. Preferential

When the process begins, the mixture of fish becomes wise when mixing and

frozen and "- for example in blocks but filling the meat in a mold at about -2.2 ° C

22.5 ksi - held at temperatures between 29 to -20 C 65.

The frozen meat is first diced. It is advantageous. the meat temperature gradually

or pieces of 10 × 10 cm in size or even larger with the addition of the water absorbent under about

Circumcised. These pieces are then kept at -0.6C.

The shaping of the meat into chunks is carried out with the help of a meat grinder or an extruder. Such a meat grinder has a filling funnel, a screw or screw-shaped crusher and a head with press tubes. When the compression pipes were about 10 cm long, sufficient compression of the material to be pressed was found. The pressure of about 3.5 to 7 kp / cnV- reached in this way was enough to compress the meat mixture into lumps of meat. so that the lumps of meat remained intact even during the subsequent stages of the process. The compressed one Mass is injected through outlet openings. The diameter of which z. B. between 13 and 32 mm can. The head of the wolf is equipped with a knife driven by the worm, the eight Cutting to cut the strand into pieces between about 7 to 20 mm 'in size.

The wolf has a jacket cooler. in which a coolant (e.g. propylene glycol or ethylene glycol) at a temperature of about -14.4 to -1.1 ° C. preferably from -5.6 to -LIC is included. This effectively lowers the temperature of the wolf and the meat temperature is kept at the desired level. The best results are obtained from a Temperature of the meat strand of about -1.1 C. However, satisfactory results are also achieved with Maintain temperatures up to +2.2 C. However, if the meat temperature rises noticeably above -r2.2 C, then the lumps of meat tend to stick together. On the other hand, it is desirable. Temperatures should be avoided below -5.6 C in the cylinder of the mincer, as the meat mixture then has a neat shaping of the meat into equal chunks becomes too sticky.

The grinder can be operated at different speeds depending on the desired throughput. Typical speeds are e.g. B. between 40 and 160 rpm. Something is achieved at low speeds get better molding results.

After the crushed pieces of meat have been compressed into chunks of meat, these uniform chunks of meat are fed to a rotating coating drum in which the surface of the chunks is treated with a lubricant and optionally with an anti-sticking agent or a dehydrating agent. Any dehydrating agent capable of absorbing moisture from the surface of the meat lump can be used as an anti-caking agent. Depending on the temperature of the lumps of meat placed in the drum, moisture can be deposited on the surface of the lumps of meat as a result of partial thawing of the meat. Since this moisture can cause the lumps of meat to clump together and stick together, an anti-caking agent is preferably added to the lumps of meat. Satisfactory results can also be achieved without the addition of an anti-sticking agent, especially when the chunks of meat are kept at a sufficiently low temperature below the freezing point of the water, e.g. B. to about -2.2 to -1.1'C. Preferably, as anti-sticking agent, wheat flour is added, about 2 ⁿ _{n of} the meat weight. Of course, smaller additional amounts of similar agents, such as crushed grain or whey, can also be used. The anti-clogging agent dissolves when heated in the sterilizing crawler. as described below, and becomes part of the thickener for the juice. As a result of the anti-sticking agent, the lumps of meat coated with it get a desired glossy surface.

The lubricant added to the chunks of meat in the coating drum serves to protect the surface of the To make chunks of meat pliable or smooth.

ίο so that they can be easily packed in cans or other containers. The preferred lubricant in the method of the invention is sodium carboxymethyl cellulose (CMC). However, other colloidal thickeners can also be used. like guar resin. used. the. dissolved or suspended in water, cause a lubricating effect. According to the invention, the lubricant is preferably supplied to the chunks of meat in the meat juice, the lubricant acting as a thickening agent in the meat juice. It has been found that a sauce is made from a mixture of water. Sodium carboxymethylcellulose and salt is particularly advantageous and serves as both an effective lubricant p's also gives a tasty and fragrant meat juice when added to the chunks of meat and then cooked as described below. Good results were achieved with a 10 "portion of meat juice for the meat lumps. Smaller amounts, such as 5 percent by weight, were also sufficient. To avoid the meat lumps from defrosting too early before they are vacuum packed, the meat mixture is constantly mixed and expanded a temperature of about - 2.2 to 1.7 C.
Preferably, the anti-caking agent is added to the rotating drum in the first stage, while the meat juice or lubricant is added to the drum in the second stage. While the chunks of meat that are fed into the drum from the mincer are roughly cylindrical, it has been found that the gentle agitation of the chunks of meat in the rotating coating drum, combined with a slight increase in temperature, causes the chunks of meat to become smoother and a more pleasing round shape assume that z. The chunks of meat coming from the coating drum and coated with meat juice are then fed to a packaging system, where the chunks of meat are filled into cans or other containers According to the invention, the packaging is facilitated by the fact that the surface of the meat lump is coated with a lubricant. Preferably, a certain amount (e.g. 10%) of the meat juice of the composition described above is introduced into each can before packaging and then the can in this way you avoid air inclusions at the bottom of the can Filling the cans are sealed in a known manner ii vacuum u nd of the overflowing juice or meat on the outside'der do; cleaned.
After a short break, preferably not long

7 8

than 30 minutes after the cans have been closed, a meat feed made according to the invention

The cans for cooking raw meat had the following composition:

Heated chunks or placed in an autoclave. ^ _a | _p 14 4

This will do the usual sterilization of the meat hull 244

and causes the protein to coagulate so that 5 cheek waste 20th

the individual pieces of meat of each meat lip 164

Bake the chunks together. The binding effect, Lunee 18391

the entrails, spleen, produced by heating the chunks of meat 5 0

causes the lumps of meat to take their shape Kaidaun'14 4

keep unchanged and both with normal nls 10

remain spherical even at elevated temperatures. After chopping, the temperature was around. To heat the cans, the well-known auto- -9.4 ⁰ C. a given sodium nitrite) and 3 parts by weight of temperature heated to the binding effect to 15 wheat flour. After about a minute's hold. A typical temperature in the autoclave was research the meat temperature to about - 2.2 ° C is treatment at about 118 increased the duration to 121 ⁰ C.. The cooling temperature (propylene glycol) was the heating is about 90 minutes. Selbstver- at about -5.6 ⁰ C. After the pressing was understandable to higher or lower temperature-temperature of the meat chunks are applied -1.1 ¹ C. Tn the LJberraturen upon heating, with 20 parts by weight of wheat flour were zugstrommel 2 and then the heating time is reduced accordingly or 10 parts by weight of a mixture of water. Salt and elongated. After properly heating sodium carboxymethyl cellulose (96 parts water, 3 parts, the cans are cooled, rinsed and dried. Parts salt and 1 part sodium carboxymethyl cellulose) In general, it is advantageous to add the heated cans as meat juice or lubricant. While were cool as quickly as possible to a fat 25 mixture the temperature to -2.2 ^r C was maintained aussoieidung from the meat chunks as small as possible on a horizontal Rotary fillers that hold from 7u. Canned pieces of meat coming from the drum

The end product consists of the same chunks of meat that were previously filled with 10 parts by weight of the above shape and the same pleasing appearance; they have been described as having a tasty smell and a smooth, shiny 30-filling. Another 10 Ge surface were placed on the meat filling. Furthermore, the thick, transparent parts of the meat juice are important; then the juice content was very low. The size of the lump of meat cans sealed in a vacuum and for cleaning is between 7 and 20 mm ³ . Is the meat feed rinsed off the outside surfaces. Then the beef was made, then the lumps of meat were placed in baskets in vertical autoclaves, a rich red color. If, on the other hand, the meat feed 35 is ^{produced from poultry at an operating temperature of 119 to "l21 r} C, then the meat has been kept. The cans have been kept lumpy for about 90 minutes, a slightly yellowish color and a typical temperature, then allowed to cool - Chicken scent. After leaving the invention, rinsed and allowed to dry,
However, the chunks of meat produced are not. When checking, it was found that the finished product consisted only of the same quality of its composition, 40 product made of individual chunks of meat of a rich red color, but they are also in taste and appearance, color and smooth surface, which are essentially It has been decidedly improved and lends the same look and feel to meatballs. had smell. The chunks of meat had 'before and after

If desired, the meat feed can be cooked the same size in price and not shrunk by adding beaten egg or other 45. They retained their shape and Beschaffenes ahrungsmitteln to the invention by the standardized at normal and elevated temperatures. In the case of processes produced chunks of meat, the feeding of the finished product to dogs was reduced. Such a product can e.g. B. found from 50 cases that it was evidently extremely tasty.
percent by weight of beef, 30 percent by weight of meat, The utilization of the invention can consist of law-boiled eggs and 20 percent by weight of meat juice, in particular through the feed. mitteigesetz, be restricted.

1 sheet of drawings

Claims (5)

1 y2 chunks of beaten egg are added to the container before sealing and heating. Patent claims: 1. Method of manufacture and packaging 5
of a meat feed for pets in the form of Appearance and composition according to the invention relates to a method for! iLfsiellunj essentially the same lump of meat, in which the and packaging one-, Meat Fulters for Pets ■ :, Raw, protein-containing meat is minced, because of its appearance and composition know by .. Ichnet. dall the meat in io after essentially the same chunks of meat. H. frozen state /erkleiiv.'ri. the minced the raw, proteinh .- 'lie we minced meat, Meat at a temperature not exceeding 2.2 C. The production of meat feed in Broekenlorm \ - < Flcis-h temperature together to chunks of meat known, as inter alia. the publication »The Beurieilunj geprel.it is, this animal feed mixed with a lubricant «can be taken. The _nac: have the product packed in a container 15 products manufactured by known methods; and after the container has been closed, there are a number of disadvantages that Cooking temperature: · - limit the lump of meat to the inner zero. In making this.-; Binding the chunks of fish is heated. Products are selected from impeccable meat, g-- 2. The method according to claim I. characterized thereby, ge into small, irregularly shaped cubes draws that the meat was cut before 20, mixed with a sauce-like juice: press from a beef mixture (neck. Gur- and together with this in cans ·. gel. trunk gap. Jaw waste. Heart parts. Lip quality and appearance of the end product are daIx-. pen. Lungs. Spleen, scalded entrails. Very much in terms of quality and appearance calves and almonds). the starting materials dependent, so that one. if mar, the at least 15 ",, fuselage pieces, cheek scraps 25 to get a good end product, good too and contains parts of the gargle. and expensive meat products as starting material 3. Ancestors according to one of claims 1 to 2 must turn. because meat of lower quality in the F.ndci gekeniujichnet. that the meat can be seen immediately before the product. This will make the Compression of a water-based agent added Use of meat with less good appearance will. 30 restricted, although its nutritional value is the same or 4. Method according to one of A languages 1 to 3. Even higher than that of meat with good finish characterized in that the can be seen when mixing. Since it is also inevitable. there" Heisch lump with a lubricant a means of slamming the quality of the various suppliers Pasting is added, whereby the raw meat menden fluctuates, so are those after the Chunks of meat are easily turned over. 35 "products obtained in the known working method." 5. The method according to any one of claims 1 to 4. quality and taste not constant and characterized in that the meat temperature is inconsistent. Besides, such products are too after crushing not higher than about -6.7 C not as firm and as uniform in shape as z. B. is. Meatballs. Since finally the meat after the